Chicken Butt for the Soul

This is a story of boy meets girl, but you should know upfront, this is not a love story.
(500) Days of Summer





It's done. I have used nearly all of my coping mechanisms.






• 
  
  Cry - Check


• 
  
  Sing - Check


• 
  
  Nap - Check


• 
  
  Watch (500)Days of Summer or Annie Hall - Check


• 
  
  Cook - Check
  
The last point is crucial. I love food. If food tastes good, I do a little dance in my seat. Food soothes my soul and during times when I am in need of soul soothing, there are two dishes that I make - roast chicken or armies of cupcakes.




I have never told anyone why these two things hold such magical powers, but, my dear readers (all 2 of you), I will dispense the rationale here:

Chicken - The first time my ex-husband left me, I experienced the five stages of grief within the first hour. I was an emotional wreck. I was in the anger phase while I was preparing my dinner - a whole chicken. I dressed the chicken with a concoction of herbs, lemon rind and olive oil and out of anger, I stuffed the lemon up that poor chicken's ass.... but somehow I felt instantly better. Since then, whenever I have not been feeling myself, I go out and buy the necessary ingredients to recreate this recipe. (Sometimes, my former roommate could sense my impending mood and, bless her little cotton socks, would bring home a chicken and a lemon!)

Cupcakes - Now, you know that things are really bad when I bake armies of cupcakes... the honeyed infantry is usually deployed when the chicken doesn't do it's duty. Cupcakes are always a long process, where I get an opportunity to work things out in my head. Even if I turn a problem over and over and end up in the same place that I started, I take comfort that mixing flour with butter, eggs, sugar, milk, bicarbonate of soda and an assortment of flavourings will always produce pleasant results.

Last night, there was chicken to be had. As I am only one person, the leftover chicken usually gets turned into sandwiches, pastas and soup. I have read that, in addition to soothing the soul, chicken soup can help to minimize the effects of a cold. Today's question is: are there medicinal properties to chicken soup?







A: In 2000, Dr. Stephen Rennard of the University of Nebraska, studied the medicinal properties of chicken soup. Using his wife's homemade recipe and numerous store bought brands, lab tests indicated that the soup inhibited the movement of neutrophils, the most common type of white blood cell that defends against infection. Dr. Rennard theorizes that by inhibiting the migration of these infection-fighting cells in the body, chicken soup essentially helps reduce upper respiratory cold symptoms.



There are no plans to further the study of chicken soup, which led many scientists to conclude that chicken soup is "folk medicine". However Dr. Rennard says that we cannot discount the "TLC" (tender, loving care) factor. "If you know somebody prepared soup for you by hand, that might have an effect."



None of the chicken soup research is conclusive, and it’s not known whether the changes measured in the laboratory really have a meaningful effect on people with cold symptoms. However, at the very least, chicken soup with vegetables contains lots of healthy nutrients and increases hydration.



I wonder what science has to say about the medicinal properties of stuffing a lemon up a chicken's butt?



Sources:



CNN.com - Health: Chicken Soup is Medicine, US Scientists Confirm



New York Times: The Science of Chicken Soup



Wikipedia: Chicken Soup
Source URL: https://policfashion2011.blogspot.com/search/label/food
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Jerky Boys

Success is being knocked down nine times and getting up ten.



-Jon Bon Jovi






It is quite evident that my blogging has fallen off again, however I tend to become motivated by adversity. This blog was started by a heartache- you will find that my very first entry questioned whether someone could die from a broken heart . Well, yet another year has started brokenheartedly and I now feel motivated to set some goals and begin writing again. Each year, a man will come along and dazzle me with words. They marinate my foolish heart with wonderful dreams and empty promises only to slowly disengage with little or no explanation. This has left my heart chewy and salty, not unlike a dry, cracked piece of leather - or perhaps beef jerky. Today's question is: What is the process of making beef jerky?








Visual representation of my heart





A: Beef jerky is strips of marinated, dried meat that can be kept without refrigeration. Generally jerky is made with a lean cut of beef, such as sirloin, top round or round eye, as fat left on the final product will cause it to spoil more quickly. The meat is cut into strips approximately 1/2" thick against the grain. The strips of beef are then marinated for approximately 24 hours in a simple mixture of soy sauce, Worcestershire sauce, onion salt, garlic powder and pepper (although many variations exist). The meat is then dehydrated either in a dehydrator or in a low temperature oven - if using the oven method, it is advised that the oven door be left slightly ajar for the moisture to evaporate. Interestingly, beef jerky is selected by astronauts on space flights because it is light weight and high in nutrition. I wonder if I can interest them in taking my heart on a space mission with them...


Sources:


How to Make Beef Jerky: 7 steps (with pictures)


How to Make Beef Jerky in the Oven


Wikipedia - Jerky (food)


Source URL: https://policfashion2011.blogspot.com/search/label/food
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One a penny, two a penny...

Hot cross buns! Hot cross buns! One a' penny, two a' penny, hot cross buns! If you have no daughters, give them to your sons. One a' penny, two a' penny, hot cross buns!

Q.
Each Easter, my family celebrates with a traditional Guatemalan Easter feast. It consists of fried salt fish, rice and delicious salad of pickled beetroot, cauliflower and fresh peas; it's a simple meal, but I look forward to it every year. Each year, my family looks to me to bake dessert, so this past Easter, I decided to attempt the traditional hot cross buns. As my home filled with the sweet, yeasty fragrance of the bread rising, I began thinking, why are these little buns seen mainly around Easter? So, today's question is: What is the symbolism of hot cross buns?


Yep. I made these!
A.

Of course the Christians took this one over! According to the Church of England, the hot cross bun has a number of meanings that are tied to Easter, which include the bread symbolizing the communion host, the spices are meant to mirror the spices that Jesus was wrapped in when laid in the tomb, and the cross to show the crucifixion... but how do they explain the fruit?
Upon further exploration, crossed buns can be traced back to pagan times, where the spring festival commemorating the goddess Eostre, included ceremonial cakes marked with a cross. The Egyptians also offered small round cakes marked with a representation of a pair of ox horns to their moon goddess. Additionally, the ancient Greeks produced little buns called "boun"offered to the gods, where the cross is speculated to represent the four quarters of the moon.
Hot cross buns as an Easter tradition began in Elizabethan times. At that time, hot cross buns were made from same dough as communion wafers, the Protestant monarchs viewed this as a Catholic hold on Britons and enforced a law that limited the sale and consumption of them to Christmas, Easter and funerals. In the time of James I, this law seemed nearly impossible to enforce and bakers were allowed to produce spiced bread throughout the year.
In modern times, hot cross buns come in all varieties such as apple and cinnamon, orange and cranberry, and toffee... but give me the traditional ones any day!
Sources:
BBC News - How did hot cross buns become two a penny, April 1, 2010
Food Timeline - Easter foods history & symbolism
The New York Times - Who were the first to cry "hot cross buns?" March 31, 1912
Wikipedia - Hot cross bun
Source URL: https://policfashion2011.blogspot.com/search/label/food
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Celebrating Summer

I'm having a hard time believing we've already reached the last weekend in June. Every year, I make a mental note to take time to fully enjoy summer and all the things I love about it. To savor the season the way I did when I was little.


Evan Sklar


But, for some reason, time refuses to move as slowly as it did then. As much as I adore Fall and the sweaters, boots, and tights that come with it, I always find myself surprised by its arrival and slightly disappointed another summer has come and gone without feeling I've celebrated it to its fullest.


Randy Harris Photography


While my days don't promise to be leisurely this summer, I am trying to make sure I embrace as many of my favorite things about this time of year as I can; I am hoping this will help me feel I enjoyed the season as much as possible by the time cool air start to blow again.



Union Photography


I've made my most-loved gazpacho recipes and experimented with new additions. I've enjoyed Hawaiian Shaved Ice, gelato, frozen yogurt, and popsicles, foods I enjoy year-round, but are certainly required eating in hotter months. I've even been able to spend a couple hours lakeside.



Katie Baum via 20x200


I intend to keep adding to my list over the coming months, and I am going to do some work towards reaching my goal right now as E and I head out to grab some of our favorite gelato! I hope whatever your plans, your weekend is full of simple delights of the season too. Have a great one!

Source URL: https://policfashion2011.blogspot.com/search/label/food
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As-pear-oo-gahhh

March 15, 2010

Hm, I suppose I didn’t keep detailed enough notes on what I did – or perhaps it was an uneventful day. So, I suppose I will have to just write about something random that does not relate to my day. So, today’s question is: why does asparagus make your pee smell?

A:
Asparagus contains a sulphur compound called mercaptan. It is also found in onions, garlic, rotten eggs, and in the secretions of skunks. The signature smell occurs when this substance is broken down in the digestive system. It is still disputed that not all people have the gene for the enzyme that breaks down mercaptan, so some can eat asparagus without stinking up the place. One study published in the British Journal of Clinical Pharmacology found that only 46 percent of British people tested produced the odour while 100 percent of French people tested did. Insert your favourite French joke here: _______________. However, in the 1980s three separate studies concluded that most people do produce the odorous compounds after eating asparagus, but only 22% of the population has the autosomal genes required to smell them.

Sources
MSNBC
Wikipedia: Asparagus Source URL: https://policfashion2011.blogspot.com/search/label/food
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Anus?

February 23, 2010

My roommate and I subscribe to an organic fruit and vegetable delivery service. The company, called Mama Earth, delivers seasonal, organically grown produce to our home. This week, we had a fennel bulb delivered and my roommate asked me if it was an anus.

Now, let me provide some background… Both her and I worked in family-run grocery stores when we were younger. Both of the stores stocked fennel but labelled it as anise. My roommate always thought that it was pronounced anus.

But back to our organic fennel, I didn’t know how to answer her. So, today’s question is: is there a difference between fennel and anise?

A: There seems to be a common misconception that fennel and anise are the same things. Some cooking websites use the two words interchangeably, as both plants have a subtle liquorice flavour. However, it seems that anise and fennel are actually a different plant. The botanical name of anise is Pimpinella anisum while the botanical name of fennel is Foeniculum vulgare. Both anise and fennel belong to the Apiaceae family.

The whole plant (bulb, stalks, and fronds) of fennel can be consumed, while it is usually just the seeds from the anise plant that are eaten. Star anise or Chinese anise, which is often used as a spice, is not part of the Apiaceae family, which means it is not even related to anise or fennel. Huh.

So, the likelihood is that if you go to the grocery story and you see a plant-like vegetable labelled anise, it’s a good chance that is fennel – and not anus.

Sources:
Jamie Oliver Forum
Yahoo! AnswersSource URL: https://policfashion2011.blogspot.com/search/label/food
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Masa

February 22, 2010


This afternoon I got the chance to catch up with an old colleauge and friend. We went to a local sushi place called Masa, which offers an all you can eat lunch special for $10.99. I always enjoy eating here as the selection is quite extensive and the quality is great. I think my favourite roll is the spicy salmon skin roll - I know, it sounds a little off putting, but this definitely gets Mirelle's stamp of approval - it is delicious! Today's question is: what is the difference between sushi and sashimi?


A: Sushi and sashimi are both Japanese dishes consisting of raw fish. Sushi consists of vinegared rice with an overlay of raw fish or is rolled in seaweed with fish and/or vegetables. Sushi does not mean “raw fish,” but “vinegar rice.” While much of the fish used to make sushi is raw, some of the items are blanched, boiled, broiled, marinated or sautéed. Sashimi consists of different species of fish dipped in a mixture of wasabi and soy sauce that are sliced into thin pieces and then served raw.

Interestingly, sushi was originally developed as a snack food to serve at gambling parlours so the gamblers could take quick bites without stopping the action.

Sources:
Difference Between
Food Info Net
The NibbleSource URL: https://policfashion2011.blogspot.com/search/label/food
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Bit o' Bread

February 18, 2010


Today, I got to put my procurement skills to use. I'm helping to plan a bunch of focus groups and I need to order the all important food. And since I order food, indirectly, with tax payer dollars, it is important for me to schlep around getting quotes on how much food will cost. After nearly a week of calling around, visiting lunch spots and researching online, I went with the Croissant Tree. Mmmmm... croissants.
I like to think of myself as an intermediate level cook, however the only croissants I have ever attempted were these:


I know that it takes a long time and lots of patience to make croissants from scratch - and to be honest, I would rather just buy them from the store. Today's question is: what is the origin of the croissant?




A: The answer for this one fascinated me. Apparently, there is a long standing myth about where the croissant came from. In the 1938 book, Larousse Gastronomique by Alfred Gottschalk, it was detailed that the croissant was created in 1686 in Budapest, Hungary by a courageous and watchful baker, at a time when the city was being attacked by the Turks. Working late one night, he heard odd rumbling noises and alerted the city's military leaders. They found that the Turks were trying to get into the city by tunnelling under the city's walls. The tunnel was destroyed and the baker became a hero. However, the baker asked no reward other than the exclusive right to bake crescent-shaped pastries commemorating the incident, the crescent being the symbol of Islam.
This story has been reproduced and become the accepted history of this delicious, flaky and buttery bread. Unfortunately, it just a myth that has been accepted as truth. The real history of the croissant is less dramatic. The croissant originated in France in the 1830s. It was an adaptation by the Austrian baker, August Zang, of the Austrian bread called the kipfel. The first croissant recipe was published in 1891, but it wasn't the same kind of croissant we are familiar with today, the flakier version was subsequently published in 1905 in France.
Sources:
Food Time
O-Chef
Source URL: https://policfashion2011.blogspot.com/search/label/food
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Chocolate and Froot

February 10, 2010

Today, I awoke and felt horrible. I was exhausted and achy and just all 'round ill. As my day was uneventful and filled with bad daytime telly, I don't have a question based on the events of my activities. However, I did have my regular read of the Beeb and it gave me an answer to a question that has plagued me for decades yet have not ventured to ask. Today's question is: side-by-side, what are the difference in various aspects, of a banana and a Kit Kat bar?

A: This post is another cop-out as the answer, although interesting, was re-printed (without permission) by the BBC. Regardless, here it is:

THE GREAT SNACK STAND-OFF

POPULARITY
The United Kingdom's best-selling fruit by far: 231 bananas eaten every second on average.

The UK's best-selling confectionery brand: 47 KitKats are eaten every second on average.

CALORIES
There are 105 in a medium banana (CalorieKing)

There are 230 in a traditional four-finger bar (Nestle)

FAT
The banana contains 0.4g fat (1% daily recommended intake)/0.1g sat fat (1% daily recommended intake)

The Kit Kat contains 12g fat (18% daily recommended intake)/7g sat fat (36% daily recommended intake)


HEALTH BENEFITS
Rich source of potassium, essential for good blood pressure and heart function, and fibre. A medium banana has roughly 400mg of potassium, 11% of your daily recommended intake and 3.1g of fibre, 12% of your daily recommended intake. Also helps regulate blood sugar levels and slowly release energy.

Not brimming with vitamins and minerals, but has some calcium - good for bones and teeth - and iron, good for blood and transporting oxygen around the body. One four-finger bar provides 6% of recommended daily calcium intake and 8% of recommended daily iron intake. Also has 1g of fibre.

DOWNSIDES
Unripe bananas can cause constipation. High fibre content means eating too many can cause bloating and wind.

Gives a sugar rush but not very filling. Even has 0.1g of trans fat, the food nasty that is bad for the heart.

SATISFACTION
Limited satisfaction - it's simply fuel for most people. The banana experience can be spiced up if thrown in a fruit smoothie, or baked in a tasty muffin, but the latter is not so healthy.

Mmmm. Good mouth-feel. And snapping off a finger can be a very satisfying sound, particularly if it is the sound of friends sharing the snack. Rare all-chocolate finger is bliss.

VARIETY
Comes in three sizes - small, medium or large. Colour, texture and taste varies as the banana ripens from woody and green to mushy and nearly black. Dried banana chips add an extra frisson to the selection.

Four fingers or two. Chunky. Dark chocolate. White chocolate. Mint. Orange. Caramel. Cappuccino. Apple (Japan). Hazelnut (Germany). Even banana flavoured in Canada. The list goes on and on...

FOLKLORE
Fishermen associate bananas with bad luck. One popular theory suggests this is because venomous spiders hitched rides in banana crates - and once onboard would bite and kill crew.

Parents in Japan swear by KitKats when their youngsters are taking exams. The phrase "Kitto Katsu" apparently translates as "you will surely win". The bars are often given as a good-luck gift.

DANGERS
A slip on a banana skin is painful and very embarrassing.

Dunkers run the risk of burning their actual fingers on hot beverages.

CULTURAL IMPACT
The banana-skin slip has been a comedy classic for generations and across cultures. It's made the world laugh.

It's a global chocolate bar, that cuts through cultural differences. The world shares the UK's love of KitKats.

PORTABILITY
Easily battered about and squashed. Can look obscene in a trouser pocket.

Flat and slips very neatly into pockets or bags, but easily melts and snaps.

HISTORY
Mentioned in Buddhist texts in 600 BC. Alexander the Great discovered the fruit in India in 327 BC. Organised banana plantations could be found in China back in 200 AD.

Launched in 1935 and was originally called Chocolate Crisp. From 1945-47, sported a blue wrapper when plain chocolate was used due to milk shortages after the war.

ETHICAL CREDENTIALS
One in every four bananas sold in UK supermarkets is now Fairtrade, with sales topping £150m. But there has been a long-running international trade dispute, with tariffs on some countries that produce the fruit for European markets.

The four-finger KitKat was certified as Fairtrade in the UK and Ireland in January 2010. Although parent company Nestle does have a chequered reputation for ethics, with consumer boycotts over the years because of its promotion of baby milk formula in Africa.

THE GOD FACTOR
Christian activist Ray Comfort says bananas are proof of God's existence - they are so perfectly suited to our hands, God must have created them expressly for our benefit.

A Dutch website reported last April that a man had claimed to have seen the face of Jesus in the centre of a KitKat Chunky he had just taken a bite out of.

Source:
BBC News - Snack stand-off: Banana v KitKatSource URL: https://policfashion2011.blogspot.com/search/label/food
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Kale Eatery

January 22, 2010

This evening, I met up with a friend I used to work with. I had initially asked if she would like to meet for the usual beer and wings, but she informed me that she was trying to get healthy in the new year. Instead she suggested that we try a new vegan place at Yonge and Eglinton called Kale Eatery. As I live with a vegetarian and love food, I was intrigued to try it - however I'm always left wondering what a vegan would eat. I feared brown rice and seaweed with seitan and tofu balls for dessert. I was pleasantly surprised and dined on delicious nutritional food and absolutely loved the herbal teas that they had on offer. Today's question is: what is a vegan?

A: Veganism is a lifestyle and diet that does not include any animal products. The vegan diet excludes anything that is derived from animals, such as meat, dairy products and even honey. Additionally, they avoid purchasing leather, silk or fur.

Vegan diets include fruits, vegetables, grains, beans/legumes, nuts and seeds.

Sources:
About.com: Vegetarian Food
Vegetarian Resource Group: Veganism in a nutshellSource URL: https://policfashion2011.blogspot.com/search/label/food
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Shedding a tear

January 15, 2010

Today was quite exciting. I was able to learn the basic techniques of pole dancing. It made me feel free and liberated - and was a spectacular workout. I thought about writing about the history of the pole or why women are likened to felines - as we were instructed to slink back to standing positions like a cat - but I can draw my own conclusions as to why felines and feminity go hand-in-hand. When I got in, I was required to eat (as per the rules of the game) so I began with the basics - olive oil and onions. As I peeled and chopped the onion I began to cry... and it wasn't from missing old life, which usually sparks a little bit of a cry fest... it was the onions. Today's question is: why do onions make you cry?

A: It is not the odor of an onion that makes you cry, it a gas that is released while cutting it. When slicing through an onion, the knife ruptures the cells causing an enzyme (allinase) to mix with the sulphur in the oinon. This produces sulfenic acid, which then gets converted by the LF-synthase enzyme into a gas called syn-propanethial-S-oxide, which is also known as the Lachrymatory Factor (‘crying factor'). Once this gas reaches our eyes, it causes an irritation which causes the body to produce tears to wash the irritant away.

Sources:
Food-Info.net: Why do onions make you cry?
Mental_floss Blog: Why do onions make you cry?Source URL: https://policfashion2011.blogspot.com/search/label/food
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Summer Soup {Farmstand Gazpacho}

A few weeks ago, I shared a recipe for Green Gazpacho, and, as promised, I would also like to share a slightly more traditional take on this cold soup. This version quickly become a summer staple for us last year; with relatively few ingredients, many of which always seem to be on hand, this is a simple and easy meal to make.



Farmstand Gazpacho- 6 to 8 servings (recipe easily doubles)
Slightly adapted from original Parade Magazine recipe

Ingredients
2 cups cucumber- peeled, seeded & diced (into 1/4" cubes)
2 cups bell peppers- red or red & yellow- diced (1/4" cubes)
2 cups ripe tomatoes- diced (1/4" cubes)
1/2 cup red onion- diced
2 cups V8 juice (or tomato juice)
1/2 cup red-wine vinegar
1/3 cup extra-virgin olive oil
2-3 dashes of Tobasco or other hot sauce

Directions
1. Place all vegetables in a large bowl. Add V8 juice, vinegar, oil and Tobasco. Season well with freshly ground salt and pepper. Toss.
2. Transfer portions at a time to food processor and pulse to puree; half can be left chunky if desired.
3. Combine portions. Refrigerate at least 4-6 hours before serving (although, as I mentioned with the Green Gazpacho, a lot of times we can't wait to eat it and do so right away!)Source URL: https://policfashion2011.blogspot.com/search/label/food
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Summer Soup {Green Gazpacho}

On a hot day, nothing makes for a better meal than a chilled bowl of gazpacho; it is a staple in our house throughout the sweltering months of the year!

As we continue to look at things to love about summer, I wanted share two of our favorite recipes for this classic Spanish soup, starting today with a Mexican-inspired variation-- Green Gazpacho.




Green Gazpacho- Serves 4-5
(from The New Enchanted Broccoli Forest by Mollie Katzen)
Ingredients

-3 green tomatoes (3-inch diameter) or the least ripe you can find, cored and chopped.
- 1 medium-sized green bell pepper, chopped
- 1 medium (7-inch) cucumber, peeled, seeded and chopped
- 1 medium (4-inch) avocado, peeled, pitted and diced
- A handful of parsley
- A handful of cilantro
- 1/4 cup lime juice (about 2 juicy limes)
- 1 medium garlic clove, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 to 2 tablespoon extra-virgin olive oil
- 1 tablespoon. red wine vinegar
- 1 teaspoon honey or sugar
- 1 cup cold water
- black pepper, to taste
- cayenne pepper, to taste
- Optional: tortilla chips for the top

Directions
1. Combine everything in a large bowl and mix well.
2. Puree the mixture in a blender or food processor, until reasonably smooth.
3. Transfer to bowl with lid and chill until very cold*
4. Serve plain or topped with tortilla chips

* For E and I, the leftovers are always enjoyed chilled, but rarely is the initial bowl enjoyed that way! Often we want to eat it immediately, so we dig right in-- room temperature and all. Also, this recipe is one that easily doubles.

____________________________________


I will share the second recipe, a more traditional take on gazpacho, in the coming weeks.Source URL: https://policfashion2011.blogspot.com/search/label/food
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To Break Bread

When I was growing up, I loved sharing dinner with my family while sitting outside in the warm evening air, and I still feel the same way now. It is something I always look forward to when the weather gets warm and the days get longer, which is why enjoying meals outdoors with family and friends makes the list of my favorite things about summer.



Evan Sklar


Evan Sklar


Pia Ulin

Andrea Wyner Photography

Richard Foulser

Richard Foulser

Pia Ulin

James Carriere Photography

Pia Ulin

Melanie Acevedo

Pia Ulin

Source URL: https://policfashion2011.blogspot.com/search/label/food
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Animal Crackers in My Soup

When I was little, I don't believe there was another treat that felt quite as magical to me as Barnam's Animals Crackers.

I loved the short and thin cotton twill handle on the box, which I would slide around my wrist as proudly as if it were the fanciest of handbags. Looking back, it was probably my first love affair with packaging!


here

Lately, I've had a hankering for these animal crackers. I wonder if you can imagine what led me to this craving...

No, it's not this song, but watch this clip and try not to smile!




Source URL: https://policfashion2011.blogspot.com/search/label/food
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Leg Bone Connected to the Knee Bone

My mom sent me the link to these a-mazing cookies made by Heidi Kenney at My Paper Crane. I am absolutely in love with them and think they are the most perfect Halloween cookie ever.

The detailed bone-work is simply perfection. I'm not sure I could bring myself to eat them; I think I'd just want to stare at them and enjoy their utter cuteness! Love. Love. Love.

Source URL: https://policfashion2011.blogspot.com/search/label/food
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S'more Brownies

I normally don't love brownies all that much (besides the ones I mentioned here!) but, oh my goodness, these look insanely delicious! It might be the perfectly golden brown marshmallow topping that is doing it for me, but all I know is when I looked at this photo I thought, "YUM!"


Image from Food Network

Source URL: https://policfashion2011.blogspot.com/search/label/food
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Apple Crisp

I finally made the apple crisp I have been craving for over a week! I tried a new recipe, though, and I am not sure that I was 100% crazy about it (I like the other recipe I've used better.) My husband, however, loved it.



I was intrigued by the inclusion of maple syrup and pecans, which I did like in the recipe, yet I wasn't completely sold on the final outcome. I think I'll try this one again with a few tweaks.


Oh, and I chose to make it in a larger baking dish, as opposed to the individual ramekins the recipe indicated.


So, for now, I am still on the hunt for the perfect apple crisp recipe. Do you have a favorite? If so, I'd love to hear it!

*Sorry the photo quality isn't the greatest, especially the last one!

** I wish I'd had this or this to wear while I was baking.Source URL: https://policfashion2011.blogspot.com/search/label/food
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Double Decker Arts Festival

Every April, Oxford plays host to the Double Decker Arts Festival, a celebration of art, music, and food. The streets around the Square are closed-off to accommodate the artists booths and the patrons who come to browse their wares.

Stages are set up at opposite ends of the Square; musicians play throughout the day, with the biggest acts taking the stage in the evening, after the art vendors have closed up shop. Many local restaurants have food stands at the festival offering a limited selection of their best fare.

The festival offers a perfect way to get a taste of the things that are well-loved and respected throughout the Oxford community.

There is a poster designed each year for the festival, and the one above is from this past year's event. Image found here.

Source URL: https://policfashion2011.blogspot.com/search/label/food
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The Square

Oxford, Mississippi is home to 19,000 residents and The University of Mississippi, lovingly called Ole Miss. Writers, artists, and musicians populate the city, and there is also a large sorority and fraternity scene that thrives on campus. Add in working professionals, especially in the area of law, other college students, and the intellectuals who populate the ranks of the university faculty, and you'll find an area that manages to be both artsy and preppy, and traditional and eclectic at the same time.


The Lyceum at The University of Mississippi. Photo by flickr user rachelluttrell


While there are many different types of people who populate the city, the epicenter of life in Oxford is, undoubtedly, "The Square." The Lafayette County Courthouse sits in the middle of the historic square and is flanked by City Hall, as well as numerous stores, restaurants, and bars. The boutiques and eateries even spill out onto the surrounding streets that lead in and out of The Square.


Photo by flickr user jimmywayne22






Beautiful photos of The Square at night- here, here, and here. Photos by flickr user briantmurphy


With an ever growing and changing restaurant scene, I can't speak for all the joints in town, but there are certainly some tried and true favorites that are must-visits for me when I am in town.

Breakfast or brunch can't be beat at Bottletree Bakery. It is located just off the Square, and, with its fabulous pastries, coffee, sandwiches and other delectables, there is surely something to please any appetite.




Love the reflection in the image at left! Photos here and here from flickr user UGArdner (away for a while)


With its southern-style cooking, delicious vegetable plate, and fried pickles (Yes, seriously. Fried pickles. If you've never had them, they're amazing, and these are by far the best fried pickles anywhere!) Ajax Diner is always on my list. The atmosphere compliments the food to make the whole dining experience quite perfect.



In the photo on the left you can barely see the sandwich toothpicks in the ceiling. They are shot there through straws. Quite a tricky feat. Photo on left: deepfriedkudzu.com. Photo on right: flickr user lucianveutian


City Grocery, an Oxford institution since 1992, is an excellent choice for fine dining. The restaurant has an extensive wine list and a variety of southern-influenced entrees, including Tabasco Bacon-Seared Swordfish and an upscale take on Shrimp and Grits. Find their menu online here.




Exterior Photo found here. Interior Shot found here.


Although not located on the Square, just a few miles outside town you will find Yocona River Inn. Another fine dining establishment, this small and cozy restaurant is housed in what was once a small country store. Yocona River Inn is located in what is a dry county, so this eatery is BYOB.

While this is far from a through account of all the amazing restaurants in Oxford, you can find a full list of dining choices here.

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